Orange soy pork loin is one of the most popular dishes in China. It is perfectly cured and seasoned with spices and ends with a rich-in-flavor tangy twist. If you want to indulge in some delicious juicy meat that has an intrinsic balance of flavors, try this recipe today!
This recipe is very easy to prepare and is perfect for dinner parties as a main course meal.
Health benefits
This is a very healthy recipe because the meat isn’t fried. The sauces don’t contain any sugars and you get a high dose of protein. You can use light or low sodium soy sauce instead of the regular one to make it healthier.
Ingredients
½ cup orange juice
1/3 cup soy sauce
¼ cup olive oil
1 tbsp dried rosemary
2 tsp chopped garlic
1 red onion(sliced)
1 boneless pork loin roast (5 lb.)
How To Make Orange Soy Pork Loin
- Heat the oven to 350 degrees F.
- In a medium sized bowl, add in the orange juice along with the soy sauce, onion slices, garlic, rosemary, olive oil and soy sauce. Mix the ingredients well.
- Place the pork loin in a baking bag and place in the baking dish.
- Pour the orange juice mixture all over the pork loin until all areas are covered. Make sure to brush the mixture in hard to reach areas of the pork loin.
- Close the baking bag and seal properly.
- Bake the pork for 2- 2.5 hours. The pork should be tender and the juices should be settled in the meat. Insert knife to see the tenderness.
- Remove from oven and let it cool for 10 minutes.
- Open the baking bag carefully and let the steam release.
- Slice the pork and serve in plates.
- Serve steamed vegetablesalong with some bread and enjoy!
- Keep the remaining or leftover pork in a foil and refrigerate for later consumption.
- Sprinkle with some sesame seeds for garnish.
Trivia
- Pork is one of the most popular meats in China and so there are many varieties of the way it is cooked. Orange pork loin is a traditional Chinese dish served in large gatherings. It is served with sticky rice and seasoned vegetables.
- Pork has more protein than chicken and is high in zinc.
- It is one of the most versatile meat and can be eaten in every way such as roasted, fried, grilled, skewered, boiled or baked.
- December 18th is National Roast Suckling Pig Day.